By In The Kitchen With Stefano Faita
INGREDIENTS
Ginger Pumpkin Pancakes
1 1/4 cups all-purpose flour
1/4 cup buckwheat flour, quinoa flour or oat bran
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
Pinch salt
1 cup pure pumpkin purée
2 large eggs, beaten
2 tbsp. brown sugar
1 to 2 tbsp. molasses
1 cup milk
3/4 cup plain yogurt (full-fat)
1 tsp. vanilla
2 tbsp. vegetable oil or melted butter
Vegetable oil, for griddle, as needed
Maple syrup, for serving
Plum and Blackberry Topping
1 tbsp. butter
8 plums, cut in half or quarters
1 cup blackberries
2 tbsp. maple syrup
PREPARATION
Ginger Pumpkin Pancakes
In a large bowl combine flours, baking powder, soda, cinnamon, ginger, cloves and salt. Mix well.
In another bowl add pumpkin purée, eggs, brown sugar, molasses, milk, yogurt, vanilla and 2 tbsp. vegetable oil. Whisk to combine.
Make a well in the center of dry ingredients. Pour in the pumpkin mixture. Slowly stir to combine, but do not over mix, a few lumps are okay. Let stand for 5 to 10 minutes.
Heat griddle to medium heat. Brush with oil. For each pancake, pour 1/4 cup batter onto grill and lightly spread out to 4-inch diameter. Flip when bubbles form, about 1 1/2 to 2 minutes. Cook until cooked through in the centre and bottom is golden brown, about 1 to 2 minutes. Makes about 12 to 14 pancakes. Serve with Plum and Blackberry Topping and maple syrup.
Plum and Blackberry Topping
Heat butter in wide skillet over medium high heat. When butter melts, add plums, blackberries and maple syrup. Sauté until plums are warm and soft and pan juices turn syrupy, about 5 minutes. Serve warm.
Yield: About 12 to 14 pancakes.